Search by ingredient, dish or cuisine

Popular searches

Vegetable biryani pie

Peter Joseph creates a wonderfully fragrant vegetarian pie with a twist – two fantastic comfort foods in one, this is a fragrant vegetable biryani topped with a crisp, flaky puff pastry lid. While it requires a relatively well stocked store cupboard, this curry pie recipe is simple to put together and delicious served with a cooling raita on the side.

Pastry topping

Get recipes in your inbox

Sign up to our Email Newsletter

Email

By entering your email address above, you are agreeing to be added to our weekly newsletter database. You can find out how we store and process your data in our privacy policy and you can unsubscribe at any time.

Invalid email address

Thanks for subscribing

We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.

You're already subscribed!

It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here

Thanks for subscribing

We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.

You're already subscribed!

It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here

Drain the water from the soaked rice and add to the boiling pan. Cook for about 8 minutes, or until the rice is two-thirds cooked, then remove from the heat and drain any excess water from the pan. Set aside while cooking the vegetables

Heat the oil in a separate pan and the cardamom, cloves, cinnamon sticks and bay leaves. Allow to heat through for a few seconds in the hot oil, then stir in the sliced onions and sauté until golden brown.

Stir through the ginger and garlic paste and continue to cook for a few more minutes, then add the ground turmeric, chilli and coriander to the pan. Stir-fry for a few minutes more until the onions are fully coated in the spices

Stir through the diced tomatoes, then add all the vegetables, breaking up any large cauliflower florets. Sprinkle over a few tablespoons of water to stop everything sticking and season with salt. Cover the pan with a lid and cook for 5 minutes, or until the vegetables are half cooked

Meanwhile, whisk together the yoghurt, rose water, saffron and half the chopped fresh herbs in a small bowl. Add this to the pan of vegetables and stir through for 2 minutes over the heat, then remove and set aside

To assemble the pie, arrange half of the cooked vegetables in the base of a large casserole dish. Cover with half of the cooked rice, then repeat the layering with the remaining vegetables and rice. Sprinkle over the remaining chopped fresh coriander and mint and spoon over the melted butter

Roll out the puff pastry to the thickness of a pound coin, creating a circle large enough to cover the dish. Dampen the edges of the casserole dish with a little water and drape the pastry over the filling

1 puff pastry block

10

Press down firmly on the edges to seal, trimming any excess pastry with a sharp knife. Brush the beaten egg over the pastry to glaze and sprinkle over the sunflower seeds

By moving away from the stereotypical view of Indian cuisine and embracing modern plating styles, Peter Joseph has taken the food he grew up with to dizzying new heights.

Get recipes in your inbox

Sign up to our Email Newsletter

Email

By entering your email address above, you are agreeing to be added to our weekly newsletter database. You can find out how we store and process your data in our privacy policy and you can unsubscribe at any time.

Invalid email address

Thanks for subscribing

We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.

You're already subscribed!

It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here

Thanks for subscribing

We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.

You're already subscribed!

It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here

Load more ...

NAVIGATE

NEWSLETTER

Sign up to receive recipes, news and reviews from the UK's fastest growing food website

Email

By entering your email address above, you are agreeing to be added to our weekly newsletter database. You can find out how we store and process your data in our privacy policy and you can unsubscribe at any time.

Invalid email address

Thanks for subscribing

We'll only contact you around once per week with our best features and seasonal recipes and how to cook guides. You can unsubscribe at any time.

You're already subscribed!

It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here

Thanks for subscribing

We'll only contact you around once per week with our best features and seasonal recipes and how to cook guides. You can unsubscribe at any time.

You're already subscribed!

It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here

SITES

INFORMATION

NEWSLETTER

Sign up to receive recipes, news and reviews from the UK's fastest growing food website

Email

By entering your email address above, you are agreeing to be added to our weekly newsletter database. You can find out how we store and process your data in our privacy policy and you can unsubscribe at any time.

Invalid email address

Thanks for subscribing

We'll only contact you around once per week with our best features and seasonal recipes and how to cook guides. You can unsubscribe at any time.

You're already subscribed!

It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here

Thanks for subscribing

We'll only contact you around once per week with our best features and seasonal recipes and how to cook guides. You can unsubscribe at any time.

You're already subscribed!

It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here